- Autumn Giles published Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before in 2016, a book about preserving foods at home.
- Giles's work has appeared in The New York Times, Modern Farmer, PUNCH, Remedy Quarterly, and Edible Baja Arizona.
- She blogs at Autumn Makes & Does where she crafts recipes for gluten-free sweets, side dishes, and cocktails using seasonal produce.
Autumn Giles began canning while living in New York City and overbuying fruits and vegetables at her local farmers market. It grew into a passion and she published Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before in 2016, where she experimented with traditional pickling and fermenting with modern flavors: lavender apple butter, kombu dashi pickled shitake mushrooms, pickled figs with port and black pepper, and more.
Her blog, Autumn Makes & Does, includes many recipes for preserves but also showcases her love for cocktails and dessert. All her recipes are gluten-free and highlight seasonal fruits and vegetables.
Giles lives in rural Arizona where she also writes poetry (sometimes about food). She co-hosted the podcast Alphabet Soup from 2011-2014, a show about food and words.
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